First, find yourself a flat-bottomed container that can go into the freezer. Most traditional recipes call for using an ice cube tray—but that was back in the days when ice cube trays were all made of stainless steel with removable dividers. Nowadays, a metal loaf pan will do the trick.

Now make some very strong espresso coffee. If you are using an espresso machine, you can simply brew your coffee directly into the loaf pan.

Make a few shots, at least one per person, or pot of espresso brewed in a 'moka'. Then mix in simple sugar syrup to taste—I usually just add a bit at a time, tasting until I reach the desired degree of sweetness. Personally, I like my granita (as I like my coffee) semi-sweet, but you will need at least some sugar syrup, not just for taste but also because it produces a smoother, softer texture than plain coffee, which would simply turn to dark colored ice if frozen by itself. Let the coffee and syrup mixture cool completely, then place it in the freezer.

After about 30-45 minutes, check on the granita. Depending on how much you are making, there may be little or no change the first time you check, but if you see bits of frozen crust forming, stir the mixture with a wooden spoon or spatula. Check in about 30 minutes later, by which time it is likely that things will have developed. Time to stir again.

Continue stirring the mixture every 30 minutes or so, until the granita has formed a kind of 'slush'. You want the mixture to be fairly soft but not liquid. It will have a granular texture—that is not a defect but, as mentioned above, a desired characteristic that sets granita apart from sorbetto. Total freezing time will depend on how much you are making and the size of the container; the deeper the liquid, the longer it will take for it to freeze. Count on about 1-1/2 to 2 hours if you are making more than one or two servings.

Serve as is or—if you are feeling indulgent—with a nice dollop of whipped cream.